Recipe for ORIGINAL pizza to make at HOME!!!

Hello everyone, and welcome to my channel, Cooking Together. Today we will greet you with the original pizza recipe. I have prepared all the ingredients you need to make the dough starter first. Here we have 100 grams of flour, 100 ml or 100 grams of water, 3 grams of yeast, and half a teaspoon of sugar. At the beginning, I will add 1 deciliter of water, 3 grams of yeast, and half a teaspoon of sugar. Then we'll mix all of this together so the yeast combines with the water. Then I'll add 100 grams of flour to it. We will leave the prepared starter at room temperature for one hour. Then we'll put him in the refrigerator for 24 hours. After 24 hours, this is how the pizza starter looks. The recipe for pizza dough is very simple. You only need to know a few tricks, which I will now show you here. Then we will take a bowl where we will mix the dough. In this pot, I will add 230 ml of water. Then I will add all the starter we prepared for this dough to this water. We'll mix everything together really well so as to dissolve the starter in water. I have 415 grams of flour here. I'll add some of this flour to the mixture of water and starter. Then we will mix this and add 13 grams of salt. Now we will mix the salt into the dough. And then I'll add my remaining flour as well. When we have roughly mixed the dough, we transfer it to the work surface. Then we will thoroughly mix the dough on the work surface. You're probably wondering now what to do with this sticky dough we've got, and what to do with it. It's very simple—we won't do anything with him. I will now cover it with the bowl in which I mixed the dough. I'll leave it at room temperature for 20 minutes. I'll take the bowl off. I have prepared olive oil here. Place everything on the palm, just a few drops. Outraged. Here I have my spatula. I'll separate the dough from the work surface now. I'm sorry, look at this. This is the same sticky dough. We will do exactly the same thing we did with the pie dough. I'll simply stretch all the gluten out of the dough. Like this. The thing that goes up always stays up. I just lift it up and stretch it. And I'll just throw this in. Like this. I had that sticky dough we had It's simple, perfectly elastic He is very easy to work with. The next step is We will take the same container in which we mixed the dough. I'll put just a few drops of oil in it. So. I'll put just a few drops of oil and grease the dish so it doesn't stick. Here it's not as important as when you're making pie dough. What matters here is not how little flour is left compared to before. If a small amount of flour gets into the dough or if there is any lump. There's no connection because we won't stretch this dough like for pie. That tank could possibly explode or something like that. Here we'll have a regular dough that is stretched by hand. I'll put this dough into the greased bowl. I covered it with foil. I will now let the covered dough rest at room temperature for one hour. After a moment, we will return and take this same dough out. Divide it into balls that we will use to make the pie. Follow me, stay with me. Follow this recipe. Every step is very important. See you in an hour. And this is back after an hour. It's time to divide the dough we have for the pie into three parts. Here is the recipe for three large pies. It is sufficient for the entire family. Here you don't need to worry about the surface. At this moment, we will form the dough into balls. In the following manner. It is very important that we do not mix the dough anymore. We left this dough standing for about an hour to rise. We will now divide the dough into three equal parts. I'll simply cut off one third of the cake. So, this is one. That will be one pizza. Second and third. This part that is above. It must always stay on top. We must not interfere under any circumstances. Just do it simply, as before. Knead the dough. I will make a ball. So it goes. We will make dough balls this way. Here we have a ball and a pie. Look at these bubbles—there's a lot of air. And you'll get that little hole in the pie. At the pizzeria this way. The receipt is very simple. A little flour, a little water, a little yeast. Nothing special. This recipe is exceptionally technically demanding. If you follow the steps I am showing you. You have an incredible pizza. No one will believe that you made this pie yourself at home. That's why I'm so excited about it. What is simple to do is make a perfect Italian pizza. What is eaten in pizzerias at home. You don't have to go anywhere. Moreover, it is very important to say. It's incredibly cheap. Pica, a little flour, a little water, a little salami. Whatever you find in the refrigerator. In every drink, if you're doing it at home. It might cost around 1 euro. Maybe a little more, if you add some extra ingredients. An Italian pizza costs about one euro. When you work from home. Evo, that's it. This is a genuine Italian pizza. This is incredible. When you see it like this. Because it's so elastic like this. Your finger hurts when you press it. You must surely have made a good dough. When you see these little air bubbles on the dough. Next step. I'll take one dish. Like this, you can see it better. One vessel, slightly deeper. Pottery dishes, whatever you want to call them. Put a little flour inside. The flour you used to make the pizza. It's important to know whether it's flour 00. Is this bread flour? White, type 450, type 500. It's not important. A little flour is missing inside. Your dough isn't sticking well. Spark your balls. Put them inside. With a gap of 3 to 4 fingers. If they hadn't stuck together. When they spread out. Follow my steps. It will work out perfectly for you. I guarantee it to you. We'll be sad. As the final step. A few drops of oil. Put it in the main one. I'm like this. Polish the balls. How they wouldn't stick together. Let's cover them now with plastic wrap. Evo, look over here. Like this. Free. Without fear. Just make it beautiful. Wrap it like this with foil. Take it. That's it. Like this, wrapped dough. We will leave it standing for 2 hours. At room temperature. After 2 hours, we will make a fresh pizza. I will say it once again. I am trained as a pizzaiolo. I will show you all the secrets. How exactly is pizza made. A milligram. How is the dough made? How to make a proper pizza sauce. Please follow me. See you in one hour. I'll show you how to make the original sauce. For the Italian pizza. See you. I've got one hour of time. Let me show you how to make authentic pizza sauce. We'll put the jug aside. We'll take the tomato. San Marzano It is used exclusively for pizza. Completely different from a round tomato. This one is long. How sweet it is. It is not sour. That's what gives pizza its special flavor. I will say it once again. This is nothing special. No special recipe. You only need to know these technical details. To make the perfect pizza at home. I'll pack the tomatoes. San Marzano, 400 grams. Now I will add it to her. 4 grams of soil. Here we have 400 grams of tomatoes. 4 grams of soil. My measure is... This is 5 grams. My measurement is a little less than 5 grams. That's about 4 grams of salt. Per 100 grams. One gram of salt is needed for the tomatoes. Then we will add it here. Two large. 2 a bit larger list. Fresh basil. 1 That's it. We'll put the plant inside now. Then take a handheld mixer. Just mix it a few times. Take the basil out. Nothing too much. We'll go inside. I'll do this. That's it. That's all you need to do. To get the original pizza sauce. What do you get at a pizzeria. This is the original pizza sauce. Nothing special. Very simple. The thing is of the type tomato. Our little tomato. This is that long tomato. How sweet it is. There isn't that much acid. It is used exclusively for pizza. That's what gives your pizza such a perfect flavor. That's all you need to know about the sauce. There are no special ingredients here. Please write in the comments. I am solely interested in the weather. You will notice that one spice is missing. I didn't put it. What you think always goes on pizza. Write in the comments what is missing. Here, according to your opinion. What I didn't put in. We are heating the oven. We'll leave it for 45 minutes. Let the pizza stone heat up fully. Be careful. Then we'll bake a perfect pizza. Something you've never eaten before. I'm taking us back. Ready finally for the big finale. It's time we made a pizza. I'm ready here. Usually wheat flour. With whom did I make this pizza. We'll roll out the dough into flour. So it goes. We will slightly increase the surface area. I put it. Dough made of flour. How was it in the pot? What was above remains above. Don't touch that dough. That's the secret of the real pizza. What was bad remains bad. Then. I won't impress you here with any moves. What kind of pizzas do they make? I'm here to show you the simplest way. How to make the perfect pizza at home. So how do you have the dough? Hit him. In the middle. You breathe the air toward those places. So. What he does. The perfect cover is air. Who remained in the flesh. Who is imprisoned in the flesh. And we won't press it. So he could go outside. You can turn the dough upside down. Onward. Press the dough in the middle. At the ends of the earth. So. When you have spread the dough. About 15 to 20 cm. Hands off. Break the clay. I love places like this. With a kiss. Drag it out. So. When you've stretched the pizza dough. About 20 cm in diameter. Simply. Place the brick on the ledge. In the form of a raincoat. Just like when we make a pie. Stretch the dough. Like this. Take it. It's time to put the pizza in the oven. Let's find a pizza. We are putting in the oven. The one we made before. We'll mix it up. If the keel is at the bottom. We've mixed it up badly. We'll meet in Zagreb. So it goes. 100 grams of salt. The secret is on the pizza. There's a lot of nonsense going on. On the pizza it is. It's so much that it is. 60% red. The rest is white. Don't put too much salt. There's not too much cheese on the pizza. He's going too far. That's how it is. This is how pizza should look. We'll put him on the side. Then we will do it as the first step. Put on the grated Parmesan. Why grated Parmesan? Parmesan cheese, because that's what it is. What gives Pizzi its unique flavor. What you don't know is just like that. Spicy. First the cheese, then the parmesan. Continue then. Here I've prepared all the other ingredients that go on the pizza. What you can keep in the refrigerator. A little ham. So. What's going on? Mozzarella Ribana mozzarella. Small mozzarella cheeses. If you don't have mozzarella, use gouda. She fits perfectly. What's going on? Mushrooms. Mushrooms are growing abundantly. Is that so? We really love mushrooms on pizza. It has some special flavor like that. Such a small earthling. On the pizza, mushrooms are the most abundant topping. Not too much. Why? These are all fresh mushrooms. Don't put them too much. The mushrooms will emit liquid. Your pizza will be very moist. What comes next? Fresh mozzarella right at the end. You can freely break it into pieces with your fingers. Just a little fresh mozzarella. Take it. This is a perfect pizza. Like from the pizzeria. It will be significantly cheaper. What is this? Our pizza is ready. This is a perfect pizza. Continue then. What is needed? When we made the pizza. We'll put her on a pizza shovel. Before that, I'll put a little flour on the shovel. How is a pizza that is very moist? It wouldn't be pretty. Don't overdo it. Do not put too much flour. Sprinkle flour so the pizza doesn't stick. I put flour on the shovel. We will order a pizza. We'll pinch the dough like this. Take it. So. Then we will adjust the dough. The more counties there are. To be beautiful. Same with baking. The ventilator is driving me crazy when I'm talking. I'm recording. The temperature shows around 300 degrees. 280–300 degrees. Same with baking. It will take about 7-8 minutes. To a perfectly baked pizza. Home code. This is like from a pizzeria. Same with baking. Just take a look at how it is. Perfectly baked pizza. Look how hollow it is. Here it can be seen. It's soft in the middle. At the rugged edges. Hollowed-out. These are my people. Perfect pizza.